Hot and Spicy Pimento Cheese
1/2 pound miniature sweet peppers, yellow, orange and red
1/2 cup olive oil
1/2 cup feta cheese crumbles
2 cups sharp white cheddar
1/2 cup roughly shredded Parmesan
1/2 cup mayonnaise, preferably Duke’s
1 teaspoon freshly minced garlic
1 teaspoon hot sauce, preferably Crystal or Louisiana hot sauce
1/2 teaspoon fresh lemon juice
2 tablespoons chives, finely diced
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 teaspoon fresh cracked black pepper
1 teaspoon red pepper flakes
1 teaspoon lemon zest
1. Preheat oven to 500 degrees or the broil setting. Toss peppers in olive oil and spread out evenly onto a baking sheet lined with parchment paper.
2. Place directly under broiler flame in broiler drawer or in oven under the flame, letting peppers blister on all sides. You’ll need to flip peppers over about halfway through cooking. Roasting time should be about 8-10 minutes per side, but check often.
3. Once peppers are roasted evenly on all sides, transfer them immediately to a bowl and cover tightly with plastic wrap. Set aside and let them cool.
4. Once cool, you’ll be able to carefully remove the skins, peeling the blackened areas off. Cut in half and scrape out seeds and membranes, then dice peppers finely.
5. Place the your cheeses into a large bowl and stir until well combined. For a creamier spread, you can use a stand mixer and mix on low for 2 minutes.
6. Once cheese is well combined, mix in mayo, garlic, hot sauce and lemon juice.
7. Mix all your dried spices together to combine well then toss in cheese mixture. Add chives and lemon zest and stir in with the spices until everything is completely combined.
8. Peppers are mixed last, so fold in gently, taking care not to overmix.
9. Refrigerate pimento spread for at least 1 hour for flavors to open up. Serve on toast, burgers, crackers, or eat with a spoon right from the container.
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